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Add a photoServings: 6
Ingredients
- 1 pound ricotta cheese
- 1 pound cottage cheese
- 1 egg
- 15-20 ounce frzn (thawed) or possibly canned spinach
- 1 teaspoon salt
- 1 3/4 teaspoon oregano
- 1/4 teaspoon pepper
- 1 1/2 - 2 jars Ragu or possibly Prego chunky spaghetti sauce
- 9 cooked lasagne noodles
- 9 slices Mozzarella cheese (I buy pre-sliced packages.)
Directions
- Drain spinach thoroughly. It MUST be liquid removed almost dry or possibly the entire lasagne will be runny. I put mine in a fine strainer and squeeze it with a spoon. Mix ricotta and cottage cheese, egg, spinach, salt, oregano and pepper. Put a small amount of spaghetti sauce in bottom of pan to keep noodles from sticking. Layer bottom of pan with 3 lasagne noodles, 1/3 of the ricotta cheese mix, 3 slices of Mozzarella. Repeat this order to create a second layer.For third layer, put 3 noodles, remaining ricotta mix, then a thin layer of spaghetti sauce to keep cheeses from drying and then top with last 3 slices of Mozzarella. Bake, covered for approximately 1 hour and 15 min. If using foil to cover pan, be careful as it tends to stick to the Mozzarella. You may care to sprinkle some Parmesan cheese over the top during the last 10 min of baking. A delightful change to your normal lasagne recipe!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 268 | |
| Calories from Fat 134 | 50% |
| Total Fat 15.01g | 19% |
| Saturated Fat 7.94g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 960mg | 40% |
| Potassium 309mg | 9% |
| Total Carbs 11.49g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.67g | 4% |
| Protein 21.32g | 34% |
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